Happy Fall & Spiced Pumpkin Coffee Creamer!

September 22, 2017
Happy Fall

How did we get to the first day of Fall?!  I feel like I was just un-trimming my Christmas tree.  Gretchen Rubin said, “The days are long, but the years are short” and she was just not kidding.  Each day is a whirlwind; however I seem to still be thinking at the end of each day – how soon can the kiddos go to bed?!  But then I wonder such things as how is it almost October!  Enough of that tangent, let’s talk about Fall!

I absolutely love Fall, the coolness and crispness in the air, apple picking, apple cider, pumpkins, football, taking long walks, apple butter, anything pumpkin flavored, beautiful mums, the leaves and their vibrant colors and of course the much anticipated return of my favorite Starbucks drink – the Pumpkin Spice Latte (PSL).  I would love to go to Starbucks every single day and order one of those; however time doesn’t allow that and my budget doesn’t allow that either!  Although I must admit, my husband has been gone for 3 days this week and each and every day, I went and got myself a PSL…I just had to…it got me through the day!

If you are like me and want to enjoy some flavors similar to the Starbucks Pumpkin Spice Latte, look no further; here is your recipe.  And trust me, it is delicious.  I am a pretty picky person when it comes to putting things in my coffee – it has to be just right and not have too much spice.  So I hope you all enjoy this recipe as much as I do!

Pumpkin Spice Creamer Ingredients

Spiced Pumpkin Coffee Creamer

  • 2 cups heavy cream, half and half or dairy/non-dairy milk (whatever you have around)
  • 1 14oz can sweetened condensed milk
  • 3 tbsp canned pumpkin
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla

Combine all ingredients, shake, seal and store in refrigerator for up to 2 weeks.  When ready for use, take out of the refrigerator, shake and put in your coffee!  I like to use a large mason jar to store my spiced pumpkin coffee creamer (note that a jelly jar size will be too small!)

**This recipe was originally in the Better Homes and Gardens Magazine.

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